Ingredients: tender tofu, beef, garlic sprouts, ginger,
Seasoning: Pixian watercress, salt, monosodium glutamate, soy sauce, chicken essence, pepper powder, starch and sugar.
Production: Tofu is cut into 1 cm square pieces, Pixian watercress is finely cut, beef is chopped into rice, and garlic seedlings are cut into flowers.
Operation: 1. Boil a little salt in the pot, add tofu to boil, pour it into a container and raise it. Drain when frying.
2. Heat the oil in the pan, add minced beef and stir fry, then add Jiang Mo and Pixian watercress and stir fry to get red oil, add water, tofu, salt, white sugar, soy sauce, monosodium glutamate and chicken essence, cook for 5 minutes, thicken the water starch, add garlic sprouts, pour in oil and sprinkle with pepper noodles.
Features: hemp, spicy, spicy, tender, crisp and fragrant.
Fried shredded pork with sweet and sour sauce
Ingredients: tenderloin, green bamboo shoots, fungus, green onions, ginger, garlic and eggs.
Seasoning: cooking wine, pickled pepper, salt, sugar, monosodium glutamate, soy sauce, starch and blended oil.
Cut and match: 1, cut tenderloin into two thick shreds, peel and shred green bamboo shoots, shred water-borne fungus, cut green onions into horseshoes, cut ginger and garlic into rice, and chop pickled peppers into mud.
2, shredded pork with salt, cooking wine, eggs, water starch, sizing.
Cooking: 1. Heat the wok and pour it into the oily wok. Pour out the oil and come on. Heat to 50%, add shredded pork and oil. The shredded pork is broken, pour it out and drain it.
2. Heat the base oil in the pot, stir-fry the pickled pepper until red oil is produced, stir-fry the onion, ginger and garlic, add salt, sugar, monosodium glutamate and soy sauce to taste, when the green bamboo shoots are cooked, pour in shredded pork, stir-fry and cook balsamic vinegar, add water and starch to thicken, and pour in the oil to serve.
Features: fresh and tender meat, bright red color, salty, sweet, sour and spicy, with outstanding onions, ginger and garlic.
Kung Pao Chicken?
300 grams of chicken breast, 50 grams of peanuts, 20 grams of dried red pepper, 25 grams of water starch, 20 grams of clear soup and 80 grams of peanut oil.
Cooking method:
Dice chicken breast, add soy sauce, salt and cooking wine, add water and bean powder and mix well. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder into sauce. Cut the dried Chili into 2 cm long sections. Fry peanuts until they are brown. Stir-fry diced chicken, add ginger, onion and garlic, stir well, cook in sauce, add peanuts, turn over twice and serve.